Apple Custard
From Luncheons, breakfasts, simple dinners and carving, 1905
Serve cold, with whipped cream.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.
Apple Custard — Pare and slice some apples, cook and rub through a colander. Add some butter while the apples are hot. Let cool, stir in one cup of sugar, three well beaten eggs, the juice of one lemon, the grated rind and juice of an orange
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